txbigguy Posted December 9, 2010 Report Share Posted December 9, 2010 Man I am loving this grill more and more. I did a brisket tonight and it turn out great. Take a look at these pics. Quote Link to comment Share on other sites More sharing options...
Conodo12 Posted December 9, 2010 Report Share Posted December 9, 2010 Re: 1st Brisket attempt And a touch of holiday flair in each one... See?!?! You gotta love that! Quote Link to comment Share on other sites More sharing options...
johnnyboy Posted December 9, 2010 Report Share Posted December 9, 2010 Re: 1st Brisket attempt Looks great!! Miller LIte to boot!! Whoo-hoo! Fast or slow cooking method?? Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 9, 2010 Report Share Posted December 9, 2010 Re: 1st Brisket attempt How did you cook the brisket? Quote Link to comment Share on other sites More sharing options...
txbigguy Posted December 9, 2010 Author Report Share Posted December 9, 2010 Re: 1st Brisket attempt I rubbed the brisket the night before with some mustard and a good spice rub. Then i got the KK running at 225-250. I had some lump charcoal with some sticks of cherry. I put it on and let the KK do its job until the meat hit the 190 internal temp. Then I pulled it and wrapped in foil for an hour. Then sliced and served. Quote Link to comment Share on other sites More sharing options...
mguerra Posted December 10, 2010 Report Share Posted December 10, 2010 Re: 1st Brisket attempt The quintessential low and slow brisket. As everyone is sick of hearing, I have converted to the hot fast brisket method. It's stickied in the "Techniques" section. Try it once to see what you think. And that is one hell of a good looking brisket, by the way! Of course, a KK isn't properly christened until you do a pork butt. Quote Link to comment Share on other sites More sharing options...
